Marshmallow Shortbread

Makes 20

125g butter, softened
1/2 cup icing sugar mixture
1 cup plain flour, sifted
1/4 cup cornflour, sifted
1/3 cup strawberry jam
1 & 1/2 cups mini marshmallows
1/4 cup desiccated coconut

1. Using an electric mixer, beat butter and sugar until smooth.  Add flours.  Stir to combine.
2. Turn dough onto a lightly floured surface.  Knead until smooth.  Roll out between sheets of baking paper until 5mm thick.  Refrigerate for 15 minutes.
3. Preheat oven to 180 degrees celcius.  Grease two baking trays and line with baking paper.
4. Using a 5.5cm heart-shaped cutter, cut shapes from dough.  (For a simpler biscuit, cut rectangles.) 
5. Place 2cm apart on the trays.  Repeat with dough scraps to make 20 hearts.  Bake for 1 minutes or until light golden.
6. Spread jam over biscuits.  Arrange marshmallows around edges.  Sprinkle coconut over jam.  Bake for 1 minute or until marshmallows soften slightly.  Cool on trays.  Serve.